Beef Puffery
Yield
1 recipePrep
30 minCook
45 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
phyllo (filo) pastry sheets
|
|
| ¾ | pound |
sausage
|
|
| ¾ | pound |
beef eye of round roast
ground |
*
|
| 1 ½ | cups |
onions
chopped |
|
| 2 | cloves |
garlic
minced |
|
| 2 | tablespoons |
parsley leaves
minced |
|
| 1 | teaspoon |
basil
crumbled |
*
|
| ¾ | teaspoon |
oregano
crumbled |
|
| 1 | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| 6 | ounces |
tomato paste
|
|
| 1 | each |
eggs
|
|
| 1 | cup |
ricotta cheese
|
|
| ½ | cup |
Parmesan cheese
grated |
|
| ½ | cup |
butter
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
phyllo (filo) pastry sheets
|
|
| 340.2 | g |
sausage
|
|
| 340.2 | g |
beef eye of round roast
ground |
*
|
| 355 | ml |
onions
chopped |
|
| 2 | cloves |
garlic
minced |
|
| 3E+1 | ml |
parsley leaves
minced |
|
| 5 | ml |
basil
crumbled |
*
|
| 3.8 | ml |
oregano
crumbled |
|
| 5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 173.4 | ml/g |
tomato paste
|
|
| 1 | each |
eggs
|
|
| 237 | ml |
ricotta cheese
|
|
| 118 | ml |
Parmesan cheese
grated |
|
| 118 | ml |
butter
|
|
Directions
Remove phyllo from refrigerator 2 hours before using. Do not remove from package, as it dries out quickly.
Brown sausage in large skillet 10 minutes, breaking up pieces.
Stir in ground round and cook 5 minutes more until meat loses its pink color.
Add onions and garlic; cook until soft.
Tilt skillet and remove all fat (at least ½ cup). Return skillet to heat; stir in parsley, basil, oregano, salt, pepper and tomato paste; cook 5 minutes.
Remove meat mixture to large bowl; cool; place in refrigerator.
Beat egg in medium-size bowl until foamy; stir in ricotta.
Combine chilled cheese mixture and chilled meat. Form into a roll 9 inch long and 2 inch high on foil; refrigerate while preparing phyllo.
Unfold phyllo on wax paper; remove 1 sheet to another piece single sheet with melted butter.
Cover with second sheet of pastry; brush with butter.
Repeat, using 12 sheets of phyllo and brushing each with butter.
Place meat roll along short edge; roll up, jelly roll style, tucking in ends and brushing with butter after each turn.
Place a piece of foil over ends of rolls; secure with toothpicks so filling will not come out.
Place seam-side down on a lightly oiled 15x10 inch jelly roll pan.
Refrigerate until time to bake.
